Rogel cake
Description
Attention all dessert enthusiasts with a serious sweet tooth! If you haven't experienced the gloriousness of Argentina's Rogel cake, then you're missing out on a flavor fiesta unlike any other. Imagine this: layer upon layer of delicate, flaky pastry, each one embraced by a sea of creamy dulce de leche. One bite transports you to a land of rich, caramelly goodness, a textural symphony that's both light and decadent at the same time.
Rogel cake isn't just a dessert, it's a national treasure in Argentina. It's the centerpiece of celebrations, a symbol of family gatherings, and the ultimate cure for any sweet craving. Making it at home might seem intimidating, but fear not, amigos! This recipe breaks it down for you, step-by-step, so you can channel your inner Argentine baking pro.
Here's the beauty of Rogel: it's all about layers of flavor and simplicity. The pastry comes together quickly with just a few ingredients, and the dulce de leche filling is pure, unadulterated deliciousness.
So, ditch the ordinary and embark on a culinary adventure to Argentina with this Rogel cake recipe! It's the perfect way to impress your friends and family (or simply indulge your own sweet tooth) with a taste of South American sunshine. ¡Buen provecho!
Ingredients for the layers
Ingredients for the Filling
Ingredients for the Meringue
Instructions
Instructions for the Layers
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In a non-metallic bowl, place 150 grams of butter, cover it with plastic wrap, and melt it in the microwave at 30-second intervals, stirring between each, without boiling. Let cool.
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Place all the flour on the counter. Make a well in the center and add the yolks and eggs, melted butter, and water. Using both hands.
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Begin mixing the liquids with the flour from the center outwards, little by little, incorporating more and more flour, without breaking down the edge until the end so that the liquid does not spill.
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Once all the ingredients are integrated, knead well and, every so often, lift the dough and let it fall to the counter, to "wake up" the gluten in the flour. The dough should not be too dry or too moist, but soft enough to roll out well.
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Make a smooth ball, cover it with plastic wrap, and let it rest for 15 minutes before preparing the Rogel layers.
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Preheat the oven to moderate temperature (180 °C).
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Roll the ball of dough into a cylinder shape and, with a cutting spatula, divide it into 16 equal parts (first in half and then 8 each).
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With each part make a round ball and keep them together on the counter, covered with plastic wrap, so that they do not dry out while they are being rolled out.
And bake one by one.
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Melt the remaining 50 grams of butter in the microwave, covered with plastic wrap, for a few seconds.
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Take a (or 2 or 3 if we have them) round mold base or can, 25 cm in diameter, brush it with a little melted butter and place a ball. With your hands or with the help of a floured rolling pin, roll out the dough on the can to the edge.
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Prick it with a fork to prevent blisters from forming. Bake for 5-7 minutes or until the dough is dry and barely golden brown (it may shrink up to 2 cm).
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Remove the first layer and slide it onto a tray. Repeat the operation with the rest of the balls and stack the baked layers before filling. Let them cool before stacking. To prevent them from becoming damp. (If working with more tins, you can prepare other layers outside while one is in the oven).
Instructions for the Filling
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Take the dish in which the cake will be served and spread 2 tablespoons of dulce de leche in the center.
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Place the first layer and spread it with 2 1/2 tablespoons of dulce de leche, up to the edge. It should be left with a layer of dulce de leche as if it were a cookie.
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Repeat the procedure with the rest of the layers.
Instructions for the meringue
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Place the egg whites in the mixing bowl and put the sugar with the water in a saucepan. Bring to a moderate heat. When the syrup starts to boil, it's time to start whipping the egg whites at maximum speed.
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Meanwhile, let the syrup boil to the "soft ball" point. If controlled with a thermometer is best, should reach 118 °C, or you can take a little with a teaspoon, let a drop fall on the counter and, taking it with your thumb and index finger, see if the soft ball forms. At that point the syrup will be ready.
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With the egg whites already well mounted, and without stopping whipping, pour in the syrup very slowly, in a thin stream. Continue whipping for 25-30 minutes or until the meringue has cooled completely and the bowl feels warm to the touch, almost at room temperature. With a spatula, make a "wig" of meringue on the cake, covering only the last layer.
